C O N T E N T S
FOOD HYGIENE (BASIC TEXTS) Fourth edition
PREFACE iii RECOMMENDED INTERNATIONAL CODE OF PRACTICE
GENERAL PRINCIPLES OF FOOD HYGIENE 1
CAC/RCP 1-1969
PRINCIPLES FOR THE ESTABLISHMENT AND APPLICATION
OF MICROBIOLOGICAL CRITERIA FOR FOODS 35 CAC/GL 21-1997
PRINCIPLES AND GUIDELINES FOR THE CONDUCT
OF MICROBIOLOGICAL RISK ASSESSMENT 43
CAC/GL 30-1999
PRINCIPLES AND GUIDELINES FOR THE CONDUCT
OF MICROBIOLOGICAL RISK MANAGEMENT (MRM) 51 CAC/GL 63-2007
GENERAL STANDARD FOR IRRADIATED FOODS 77 CODEX STAN 106-1983
RECOMMENDED INTERNATIONAL CODE OF PRACTICE
FOR RADIATION PROCESSING OF FOOD 81
CAC/RCP 19-1979
GUIDELINES ON THE APPLICATION OF GENERAL PRINCIPLES OF FOOD HYGIENE TO THE CONTROL OF LISTERIA MONOCYTOGENES IN FOODS 89
CAC/GL 61-2007
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RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE
CAC/RCP 1-1969
INTRODUCTION 3
SECTION 1 OBJECTIVES 4
1.1 The Codex General Principles of food hygiene 4
SECTION 2 SCOPE, USE AND DEFINITION 4
2.1 Scope 4
2.2 Use 5
2.3 Definitions 5
SECTION 3 PRIMARY PRODUCTION 6
3.1 Environmental hygiene 6
3.2 Hygienic production of food sources 6
3.3 Handling, storage and transport 7
3.4 Cleaning, maintenance and personnel hygiene at primary
production 7
SECTION 4 ESTABLISHMENT: DESIGN AND FACILITIES 8
4.1 Location 8
4.2 Premises and rooms 9
4.3 Equipment 9
4.4 Facilities 10
SECTION 5 CONTROL OF OPERATION 12
5.1 Control of food hazards 12
5.2 Key aspects of hygiene control systems 13
5.3 Incoming material requirements 14
5.4 Packaging 14
5.5 Water 14
5.6 Management and supervision 15
5.7 Documentation and records 15
5.8 Recall procedures 15
SECTION 6 ESTABLISHMENT: MAINTENANCE AND SANITATION 16
6.1 Maintenance and cleaning 16
6.2 Cleaning programmes 17
6.3 Pest control systems 17
6.4 Waste management 18
6.5 Monitoring effectiveness 18
Adopted in 1997. Amended 1999. Revision 2003.
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SECTION 7 ESTABLISHMENT: PERSONAL HYGIENE 18
7.1 Health status 18
7.2 Illness and injuries 19
7.3 Personal cleanliness 19
7.4 Personal behaviour 19
7.5 Visitors 19
SECTION 8 TRANSPORTATION 20
8.1 General 20
8.2 Requirements 20
8.3 Use and maintenance 20
SECTION 9 PRODUCT INFORMATION AND CONSUMER AWARENESS 21
9.1 Lot identification 21
9.2 Product information 21
9.3 Labelling 21
9.4 Consumer education 21
SECTION 10 TRAINING 22
10.1 Awareness and responsibilities 22
10.2 Training programmes 22
10.3 Instruction and supervision 22
10.4 Refresher training 22
ANNEX HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND
GUIDELINES FOR ITS APPLICATION 23
Preamble 23 Definitions 24
Principles of the HACCP system 24
Guidelines for the application of the HACCP system 25
